AI & marketing for restaurants.
Your kitchen is excellent. Your system isn't, yet.
Bookings, reviews, your Google profile and what AI says when someone asks where to eat. Strategy, brand and AI agents for chef-led restaurants and hospitality groups, from Palma de Mallorca.
What we see in restaurants.
Diners come for the kitchen. They come back because of the system.
The phone rings in the middle of service.
Nobody can cook, run the floor and take bookings at the same time. The call nobody picks up is a table booked somewhere else.
Your Google profile decides before your menu does.
Opening hours, photos, reviews and replies. For many people, your restaurant is first whatever Google shows of it.
Negative reviews go unanswered.
While you cook, the unfair review stays at the top. And the next diner reads your reply, or your silence.
Diners come once and never return.
Without a database of your own, every happy customer is lost the moment they pay the bill.
When someone asks an AI where to eat, you're not there.
If your website doesn't say clearly what you cook, where and for whom, the AI recommends someone else.
What we do for restaurants: bookings, reputation and returning guests.
Bookings and enquiries without picking up the phone
An agent on WhatsApp, on your website or by voice that answers, books, confirms and hands a person whatever needs a person. Connected to your booking system where possible.
See the service · AI Revenue Agents →Google, reviews and visibility in AI
A well-kept Google profile, a website and menu that search engines and AI understand, and clear judgement on how to answer reviews.
See the service · Digital Presence →Guests who come back
A database of your own and seasonal communication with judgement, so the passing diner has a reason to return. Without flooding their inbox.
See the service · Social Care →Floor, kitchen and leadership
Practical training so the team uses AI where it saves time, not where it shows that nobody is there.
See the service · Speaking & Training →
What we don't automate in a restaurant.
- The waiter's recommendation.
- The apology for a dish that went wrong.
- Your relationship with your regulars.
- A conversation where the diner doesn't know they're talking to a machine.
Technology gets chosen after the problem. If it doesn't fill tables or genuinely save work, it doesn't stay.
How we start: a diagnostic first, then a pilot.
In one week we analyse, from the outside, your website, your Google profile, your reviews, your competitors and what AI says about your restaurant. One page, one number.
A single intervention, measured and time-boxed. For example, the booking agent for one month.
What works gets connected to your floor, your kitchen and your booking system.
What proved itself gets scaled. The rest gets switched off.
Restaurants, seen from inside hospitality.
UNFILTERED is run by Santiago García Solimei: eighteen years leading the digital conversation, brand and social media of one of the largest hotel groups in the world, restaurants and beach clubs included. He works from Palma de Mallorca, where a restaurant lives off the season, tourism and local regulars all at once.
What you're probably wondering.
What can AI actually do for a restaurant?
Answer bookings and enquiries while the team cooks and runs the floor, bring order to review replies, and make your Google profile, website and menu understandable to search engines and AI assistants. Hospitality stays a human job.
Does it work with my booking system?
We work with what you already use, as long as it has a way to connect. If it doesn't, we tell you before we start, not after.
Does it work for a small restaurant?
Yes. In a small restaurant every lost table weighs more, and there are fewer hands to answer the phone.
How do I get Google and ChatGPT to recommend my restaurant?
With a complete, active Google profile, a website that says clearly what you cook, where and for whom, a readable menu, answered reviews and other sites talking about you. It's one of the things we measure in the Reality Check.
Will guests know they're talking to an AI?
Yes. We always say so. The damage isn't done by automation, it's done by discovering it.
How do we start?
With a Reality Check: one week, one page, one number. It's paid, and it's credited if we work together afterwards.
Before you hire anything, look at what is actually there.
One week. One napkin. One thirty-minute call. And one number: what it's costing your restaurant today.
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